Pear Frangipane Tart

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Pear Frangipane Tart

Pear Frangipane Tart

Yield: 8 to 12 servings of pear frangipane tart

For Poaching Liquid for the Pears:

Ingredients

  • 1 L        Water
  • 454g     Granulated sugar
  • 60g       Honey
  • 10g       Vanilla
  • 1 bottle of white wine
  • 8 whole black peppercorns
  • 4 whole cloves

Directions

  1. Combine all ingredients in a pot and bring to a slight boil.
  2. Poach peeled and halved pears until tender. Use a cheesecloth or parchment paper circle to keep the pears submerged.

For the Frangipane:

Ingredients

  • 227g      American Almond® almond paste
  • 28g        Granulated sugar
  • 113g      Butter
  • 28g       Cake flour
  • 113g      Whole eggs

Directions

  1. Mix almond paste and sugar until crumbly.
  2. Add butter and mix until smooth.
  3. Add eggs and flour alternately.

For the Pear Frangipane Tart Dough:

Ingredients

  • 85g     Unsalted butter
  • 57g     Powdered sugar
  • 28g     Egg yolks
  • 3.5g    Teaspoon salt
  • 5g       Vanilla extract
  • 40g     American Almond® blanched almond flour
  • 145g   All-purpose flour

Directions

  1. Line 4″ tart pan with dough.
  2. Fill with frangipane.
  3. Top with fanned poached pears.
  4. Bake at 350°F until browned.
  5. Glaze each pear frangipane tart with apricot glaze.

Recipe courtesy of American Almond® – www.americanalmond.com